Poached Eggs in Red Wine Sauce

This recipe came from Robert Chassat, chef at Le Recamier in Paris. He makes a point of using eggs straight from the refrigerator (cold eggs hold their shape better while poaching), allotting two eggs per serving. (You may find one to be sufficient.) The wine will turn the eggs a rosy gray color, but it won't show when you serve the dish: The sauce is the perfect cover-up.